I recently was at one of those all-U-can-eat asian buffets where they had
at the dessert station simply quartered-sliced bananas with a red glaze
poured over them. I can't quite put my finger on the taste, although it
was pleasant. Interestingly, the sauce possibly had a dual purpose of
preventing that ugly brown thing happening when exposed to long?

Does anyone know what this is and where I can make/purchanse it?

Thanks for any help.

homeboy3 wrote:
I recently was at one of those all-U-can-eat asian buffets where they had
at the dessert station simply quartered-sliced bananas with a red glaze
poured over them. I can't quite put my finger on the taste, although it
was pleasant. Interestingly, the sauce possibly had a dual purpose of
preventing that ugly brown thing happening when exposed to long?

Does anyone know what this is and where I can make/purchanse it?

Thanks for any help.

At a guess it probably contains
- water
- red food colouring (chinese restuarants usually use a "rose" colour)
- an acid - probably lemon juice out of a bottle
- sugar
- colourless thickener - arrowroot (same as used in sweet & pork)
- spices - star anise? five spice?

gtoomey

On Sat, 02 Dec 2006 15:47:58 +1000, Gregory Toomey
wrote:

homeboy3 wrote:
I recently was at one of those all-U-can-eat asian buffets where they had
at the dessert station simply quartered-sliced bananas with a red glaze
poured over them. I can't quite put my finger on the taste, although it
was pleasant. Interestingly, the sauce possibly had a dual purpose of
preventing that ugly brown thing happening when exposed to long?

Does anyone know what this is and where I can make/purchanse it?

Thanks for any help.

At a guess it probably contains
- water
- red food colouring (chinese restuarants usually use a "rose" colour)
- an acid - probably lemon juice out of a bottle
- sugar
- colourless thickener - arrowroot (same as used in sweet & pork)
- spices - star anise? five spice?

gtoomey

And often... if not usually sugar
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